How To Make Rice Wine
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- Опубліковано 21 сер 2024
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Fermenting your own sweet rice wine (甜酒酿) is super easy; only 4 ingredients are involved. At the end of this post, I will share a few ways to enjoy sweet rice wine.
How to Make Chinese Sweet Rice Wine (甜酒酿)
Ingredients
- 100 grams 1/2 cup of glutinous rice (Amazon Link - geni.us/glutin...)
- 180 grams 3/4 cup of water
- 1/4 tsp of angle rice wine yeast (Amazon Link - geni.us/rice-w...)
- 3 tbsp of distilled water
Instructions
Add the glutinous rice and water into a mason jar or any other heat-proof and leakproof containers. Stir and pour out the water. Repeat a few times, then drain thoroughly.
Add 3/4 cups of water and soak the glutinous rice for 1 hour, so the grains have enough time to absorb the moisture. You should leave at least 1/2 of the jar empty after filling the water because the rice will grow in volume once cooked.
Steam the rice with the jar without the lid for 40 minutes. However, put the lid, a small bowl, and a spoon in the steamer so you can sanitize them as you are steaming. If you don’t sanitize the lid, your glutinous rice wine will grow a layer of uneditable black mycelium.
Once done, do not open the lid. Let the whole pot cool completely, which will take a few hours.
Use the sanitized bowl to dissolve the distiller’s yeast with distilled water (3 tbsp). If you don’t have distilled water, boil some tap water and cool it down completely. Do not use hot water, or else you will kill the yeast.
Pour the yeast water into the rice. Put on the lid and twist it all the way， then untwist just a tiny bit to allow micro air to go in and out.
Let it ferment for 2-3 days, depending on your room temperature, and you will get a jar of sweet rice wine.
Make the Rice Wine Poached Eggs
- 4 cups of water
- 3 eggs
- 1.5 cups of sweet rice wine
- Goji berry (Amazon Link - geni.us/goji-b...)
- Sugar to taste
Instructions
Bring 4 cups of water to a simmer. Turn off the heat. Crack in however many eggs you like. Cook them to your desired doneness. I pouched them for 2 minutes, which is a perfect soft yolk. Fish the eggs out so I don’t overcook them.
Open a jar of the sweet rice wine that you made. Lossen up the grains before you pour it in. Bring it back to a simmer.
Add some cornstarch water to thicken the soup. Give it a taste and adjust the sweetness to your taste by adding some sugar. I am using brown sugar but any sugar will work. Last, throw in some goji berries (枸杞).
Pour it over with the pouched eggs. I used to wake with this on my birthday instead of getting a cake. so I am attached to the flavor. It is sweet but with a hint of fermented taste. The rice fragrance makes it super comfortable and homy. Usually my mom will throw in a handful of pop rice to elevate the texture. Pop rice is similar to pop corns but made with rice. I don’t have it today so I’m not gonna add it but it is still very tasty. Western people usually put pouched eggs on toast, you have to try it in the sweet rice wine, it sounds new but so delicious.
![Homemade Sweet Rice Wine [with Basmati Rice] | Chinese Wife, Indian Life](http://i.ytimg.com/vi/3lOXbrzUTAg/mqdefault.jpg)
I hope you had an incredible and amazing birthday!
And, I bought your 3 piece knife set and absolutely love them.
I’ve been recommending them to everyone who’s in search of a great set at such an affordable price 🥰
Thank you so much for supporting me. Glad you enjoyed using the knives.
@@SoupedUpRecipes you’re welcome!
I even have my son watching your channel so he can start making his own meals.
I have used so many of your recipes to cook up delicious food at a fraction of the cost of takeout (and much healthier too!)
Much love and thanks to you Mindy 💕
(My next purchase will be an upgrade to your wok 😊)
This channel is very educational
This is new to me and your knowledge about it is very educational… I’m sure is very good to drink just as Hispanics fermented the pineapple to make something called “Tepache “ wich is a mild sweet pineapple alcoholic drink but when you mastered the process of fermentation you can make it from light or strong as much you want… I love light with lots of ice 🧊 cubes,this drink is so good for a hot 🥵 summer day!!! Thanks for sharing your rice wine 👋😃👋
the Jewish birthday blessing is "ad meah v'esrim" (may you live to be 120 years), from a viewer from Jerusalem. We greatly enjoy your recipes in "Maison Metpatpetet
LOL! We have similar bless "长命百岁"，may you live to 100 years old.
Thank you
Love how you can mix the science of a recipe and tell such as good story to learn about the culture behind it too.
Glad you enjoy it!
Happy birthday! If you add alpha amylase to the rice and water, you could skip the rinsing step :) The high temperature of the steamer would activate the enzyme, changing all those pesky starches to sugar. You can't go wrong with more booze!
I’m going to do this Monday after I’ve been to the Asian market. (I’m out of glutenous rice). Happy Birthday, Mandy!! Hope you had an amazing day!
Happy birthday and thank you for your recipes!
Thanks so much! 😊
….oh Mandy you always make your vids so clear/informative…tysm….
Birthday Greetings Mandy. Just to let you know, how much I appreciate you as an Awesome Cook and a Smart Scientist too! Have a wonderful day. 💜
You’re just so genuine and passionate that it encourages you to try anything. Another heartfelt and humble share. I so enjoy your videos. I have wanted to make this and you just convinced me I can and how. Thank you🙏🏻
Your cooking videos are amazing. The best UA-cam cooking channel, so entertaining and ‘scientific’. 👍👍👍
Interesting technique to cook the rice in the jars! I usually cook and assemble into jars. Can’t wait to try this method.
Happy birthday Mindy! 🎂🌷Thank you for sharing to us your delicious recipes 😊
I remember when I was a child my grandpa used to make this all the time.
Happy Birthday as many blessings to you as you give us with your recipes and knowledge!
Happy Birthday Young Lady!!🎉🎂. Thank you for all you do.
Hi Mindy!! Thank you so much for this recipe. I've have only done this the 'old fashioned ' way. So, like you said, super annoying!
This is amazing and I cannot wait to try it your way!!
Thank you!!
*Also, I haven't been very successful with popped rice yet- there must be a secret to making it pop better.
Thank you again! Love your steamer too! Dawn Wang
Happy Birthday!! You changed my life !!
Thank you for sharing your wholesome birthday celebration with sweet rice wine! You're recipes are delicious and the cooking science so interesting.
love the science aspect of cooking and you highlight it perfectly. Alton Brown from Good Eats vibe. Happy birthday!
Happy belated birthday! :)
Wonderful! I'm going to try this... including the poached egg once it's done.
I say again, you’re so articulate! I love listening to you and due to your clarity of thoughts - learned a lot.👍👏👏👏
Happy Birthday! Enjoy your day. I wish continued success with your channel.
Happy Birthday hope you had a fantastic time thanks for all the videos😊
Happy Birthday, Mandy! I hope you have a wonderful day !
Thanks for the video 🥃
祝你生日快乐! Is it today? I hope you have a wonderful, fun, relaxing day! If it has passed, I hope you had a great day, and please celebrate some more today! :-) All your videos are so well-made, Mandy, and we all appreciate your efforts so much. Thank you for your video today - I am eager to try it and I think the addition of popped rice like your mom does it sounds like a great addition, along with the poached egg. And, ahem, you live in America now, and 17-year-olds are not supposed to be drinking! :-)~
HAPPY BIRTHDAY!!!🎂🥤
Great show thank you for sharing Mandy. You are always so sweet and cheerful. Hopefully you had a Happy Happy birthday 🎁🎈🎂🎉🎊
Happy Birthday! Love your channel! ❤️🎂🎁🎉
Happy Birthday!!! Love your videos !!!
We have the same birthday! Hope you had a great one
I have prepared a few of your recipes. They were all delicious.
Happy Birthday!
gan pai!
Nice to see you improved on Grandmas recipe ! Thats awesome !
You are amazing!
Another fascinating video! 👍
My mom made a huge jar of sweet rice wine, it was her pride and joy until one day my great-uncle came by and poured himself a cup and another cup and another cup until it all disappeared. That happen I don’t know how many years ago and my great-uncle has since pass but she will not let it go. She still talks about the time great-uncle came by and drank himself drunk and not leave her not even a cup.
Happy birthday Mindy 🎂🎉🎁💐🥳
Nice recipe for 醪糟/酒酿
Thank you for this no hassle idea to make rice wine! I find it so difficult to start because of the labourous process, but this is a game changer!
Happy Birthday Mandy❤❤❤❤❤❤
Happy birthday hope you have many more to come
HAPPY BIRTHDAY!!!!!!MAY ALL YOUR FONDEST DREAMS AND WISHES COME TRUE AND THANK YOU!!!!!!!ABSOLUTELY LOVE YOUR RECIPES AND YOU!!!!🎂⚘💕💃🥰🌷🥀🎉🧚♀️🥰🥰🥰
Happy Birthday!
Happy Birthday!!!
Oh yes, Happy birthday 🎉🎉🎉🥳
Going to try this...I tried your pickle recipe, everything came out wonderful!
I don't DRINK alcohol either, so we can RELAX together drinking some ICE TEA😋🧋
I've seen videos from the mainland where they use buckets and buckets of rice in LARGE steamer. They talk about 50 degree wine. I was pretty sure what they made was highly flammable🔥 but I could never get an answer. What is the alcohol content of 50 degree wine?
This looks like a safer process 😅Happy Birthday Mandy😍💞🐲👍💯🎂🎉🎈🎊🥳🌸
that means 50% alcohol content.
Thank you for always supporting me❤
@@SoupedUpRecipes I think they solved the energy crisis🤣
I kept my container so air tight using the food stretch-tite 🦃 on my 1st attempt many many weeks ago and it was a ~failure. I used a guide from a cute Vietnamese lady on UA-cam! I always remember she said to keep it ~quite tight and in a dark place and I was thinking probably to keep the product clean cause the air is unclean in an environment that is not controlled so I have been keeping mine so tight!
Then the stretch-tite was accidentally punctured on my 1st attempt and since the rice has been outside for ~1 week. I didn't care anymore cause I thought the product was spoiled cause you can't leave foods outside for too long and since the weather was too cold, I thought it will be very difficult for the yeast to work and turn the rice sweet and make some of it alcoholic so I just left the product in a warmer room and who cared just so I can gain some experience and watch the process and how the final product will be a little bit alcoholic and sweet for a few more days and the rice did turn into alcohol rice! Since it has been outside for like ~2 weeks already so I thought it was kind of gross etc.. and did not eat the product
My 2nd attempt was at day 2 yesterday and I saw no liquid and the rice looked almost exactly the same except for the yeast looked a bit different! So I left the product in a warm room tightly sealed with stretch-tite. This morning is day ~2.7 and I just checked the rice after being in the warm room for over 12 hours and still the rice seemed very similar like yesterday since it only took you guys ~2 - 3 days for the rice to turned into the final product. So I figured something is wrong that mine is only ~7% from finished despite it is day 3 already and I am so confused. The temperature has been so good for almost full day already and the rice is still only ~7% through the process until the final product. Why? How come I saw no liquid and the rice turned into rice alcohol already
As I was wondering, God led me to your video supernaturally to explain to me what is going on. Very good job on explaining the first 3 days process and the after 3 days process. Good job baby girl! I just opened my rice and smelled lots of alcohol but the rice is quite dry though
Happy Birthday 🍜
Happy Birthday ! When ever that is.
Happy birthday 🎉🎊🎁🎈🎂!!!
Happy birthday 🎂 🥳
All my best wishes for your Birthday 🥳
祝你生日快乐！为你的健康和幸福干杯！
Are you hinting that it's your birthday soon? If so, Happy Birthday and thank you for sharing your cooking skills and recipes.
Can you tell us where you got the steamer and maybe a link to it on one of your videos!?
You’ve got me hooked up on making so many delicious foods that cooking has officially become one of my favorite hobby. And this video is brilliant! Thank you for sharing your recipes.
I have lots of let over barley. Can I use them for this recipe?
Happy birthday Mandie 🎂🎁🎂🎁
Another amazing recipe from you!
Happy Belated Birthday ❤️
Happy Birthday
Mandy
HAPPY BIRTHDAY WISH YOU THE BEST THAT LIFE CAN OFFER TAKE CARE WACTHING FROM CANADA
Happy Birthday 🎉
I like how U say, "...activityyyyyy..."🤭😆 3:39
Happy Birthday! That's so interesting. Not sure if I'll ever try it, but it's nice to know I can. 👍
Love your recipes.. I am enjoying your recommended wok.
wow so delicious i love it than you for sharing this video new supporters here
Happy birthday ♥
I like your videos.
One idea - instead of single dishes, can you show a complete meal? Perhaps what average person would have at home for lunch or dinner?
🙏
Prepare a "Proper" Chinese Dinner - ua-cam.com/video/Qh4HOfIEQQE/v-deo.html
Interesting! Happy Birthday Mandy.
♥️ Happy Birthday ♥️
Happy birthday 🎂
Fabulous
Elo'chim rice wine, Very cleaver. 😉😊 if you do this right there should be a light pink ribbon stream that appears through the white coloring.
Happy Birthday 🎉.....have an awesome luck in ur life ahead 😀
Happy Birthday, Mandy!
Happy Birthday! I hope you have a wonderful day 🎉
I have one question. Does the regular long grain white rice bought in the store have enough gluten for something like this?
Yes it does! any rice will work. However, the taste will be slightly different.
Rice doesn't have gluten it's the starch that converts.
Happy Happy Birthday Mindy! 🎂 😊
Nice
can we use bread yeast ? and can we use the rice to make rice koji starter ?
thanks for the video i just love watching ... byyyyye :)
Could starchy rice water be used to make rice wine in the kit? Might be an interesting change up 🤔
TODAY IS FR FR MY BDAY!!!!!
Hi, can we use Koji powder as yeast ? And can we add Goji Berries to the fermanted process ? Non alcohol way.
How does this compare to Amazaki (Japanese)? I made Amazaki by first cooking the sweet short grain rice & then adding aspergillus (sp?) inoculant after it was cooled down to warm. I kept it warm to ferment in a low-setting crockpot but it was very tricky keeping the temperature right. Last it had to be thoroughly heated to stop the fermentation. It was like sweet rice pudding or could be blended and strained for a drink.
That doesn't surprise me, you seem very prim and proper.
Ok, girl, I want that steamer. It's like I see you with it and the quality looks so great that I want it too. Please, tell me where to get the exact same thing you are using. Thanks 🥰😊
Thank you. I bought the steamer in an asian market so I don't know where you can get one. Sorry I couldn't help.
祝你生日很快乐！
Thx for sharing,any thoughts of infusioning passion fruit with rice wine
You don't need booze, you are already bubbly and giggly just naturally. If you could bottle yourself, it would sell and refresh. Lol
Hi, I made wine by boiling rice. I sprinkled it with yeast (the same as yours) and put it in a 50 l barrel and covered it with water. There was about a quarter barrel... But the carbs didn't convert. But there was mold. Why? I desinfect everything
Very interesting~!! I like the purple color. Do you have an internal temperature target for the rice? Poached Eggs and a sweet fermented rice~!! OK~!!
HEY! Another topic I ordered some Peng Hui from China. It comes in a Blue poly bag. I've used it. It performs as advertised but I am curious. If you have ever used this stuff, did you find that it has a very strong unpleasant odor when you are working the noodle dough?
Thanks
I noticed the carb content on a bag of sticky rice I was breaking up for storage the other day was 80%. Holy cow I thought lol. That's almost a bag of sugar. I was thinking more along the lines of that would make some nice vodka. :)
Nice recipe. Will you follow up with making rice wine vinegar? Please.
Este sustituye al mitin solamente? O podría también hacerse el sale con esta técnica ?
Hi Mandy. Hope you had a happy birthday. Mandy, I don’t have a steamer and I like yours. To steam and sterilize. I want to make your wine. Can you let me know what brand and where I can order one like yours?
Happy birthday Mandy.
Can we use this sweet rice wine for a Hakka style chicken recipe?
Do you have to leave this in a dark place or a bright place is fine as well? 🐁